In large mixing bowl using electric mixer, cream together butter, cloves, both sugars and egg. Add flour to mixture in batches. Using wooden spoon, or with your hands, add dried fruit mixture to butter-flour mixture and combine into crude, crumbly dough.

On parchment-lined tray, mould about two large handfuls of dough into one, 8 inch, by 1-1/2 inch log. Repeat with rest of dough to form about four logs.

Chill in refrigerator at least two hours, up to overnight. Cut each log into 1-inch cookies and place about 1 inch (2.5 cm.) apart on baking sheet lined with clean parchment paper. Bake in preheated 350F (180C) oven until desired doneness, about 15 to 20 minutes until golden.

Cool on baking sheet 10 minutes. Transfer to wire rack to cool completely. Store in airtight container at room temperature up to one week or freeze up to one month.

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